Warm grilled eggplant, asparagus, and tomatoes top a bed of cool, crunchy romaine and endive lettuce with a balsamic vinegar dressing.
Ingredients
32 asparagus spears, trimmed
2 small Italian eggplants, cut into 1/2-inch thick spears
4 tomatoes, sliced
½ teaspoon salt, or as needed
3 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and ground black pepper to taste
6 cups chopped romaine lettuce
2 cups chopped endive
2 tablespoons shredded Parmesan cheese, or more to taste
Step by step
Preheat grill for medium heat and lightly oil the grate.
Toss asparagus, eggplant, and tomatoes with about 1/2 teaspoon salt.
Arrange vegetables on the preheated grill; cook until tender, 5 to 7 minutes per side.
Whisk olive oil and vinegar in a bowl until smooth; season to taste with salt and black pepper. Toss romaine, endive, and dressing together in a large bowl.
Serve grilled vegetables atop the dressed lettuce mixture; sprinkle with Parmesan cheese.
